From the EFK recipe collection
- Prep
- 25 min
- Cook
- 12 min
- Total
- 165 min
- Yield
- 2 pizzas, 10 to 12 inches each; about 4 servings
Let’s get cooking
Ingredients
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Directions
- Mix the flour, water, yeast, and salt until a shaggy dough forms. Knead 6 to 8 minutes until smooth and elastic. Cover and let rise until doubled, about 90 minutes. Divide into two balls, cover, and rest 30 to 45 minutes. Heat a pizza oven according to its instructions, or heat a home oven with a pizza stone or steel at its highest setting for at least 45 minutes. Stir the crushed tomatoes with the salt. On a lightly floured surface, gently stretch one dough ball into a 10- to 12-inch round, keeping a slightly thicker rim. Spread with a thin layer of tomato, add half the mozzarella, and drizzle lightly with olive oil. Bake until the crust is puffed, blistered, and browned and the cheese is bubbling, rotating as needed. In a pizza oven this may take only a few minutes; in a very hot home oven allow roughly 5 to 7 minutes. Add basil after baking. Repeat with the second pizza and serve immediately.
Equipment
Large mixing bowl; bench scraper; kitchen scale; pizza peel; pizza stone or steel or outdoor pizza oven; pizza cutter
Food safety & storage
Use heat-resistant gloves around a pizza oven, stone, or steel. Keep fresh mozzarella refrigerated until needed. Refrigerate leftover pizza within 2 hours and reheat leftovers to 165°F.
View this recipe on the original EFK website ↗